Sunday, February 8, 2015

Cream of Celery Soup with Garlic Cheddar Croutons



While I always try to do a good job of knowing what I'm eating, I became even more aware after reading an article about food additives. I did a little investigating at the grocery store this week and took note of foods to try making from scratch from now on (for example, spaghetti sauce has 7 grams of sugar in a 1/2 cup!). Creamed soups are another one...check out this label:


That's a lot of ingredients.

So I made it my mission to re-create this cream of celery soup and make it not only better for you, but much more flavorful. While this soup is great on it's own, it would also work well in casseroles or as a topping for chicken. Soup's on! 


1. Preheat oven to 400.
2. Heat olive oil and butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, carrot and garlic and cook until soft, about 5 minutes.



3. Add the flour and cook for 1 minute.


4. Add the chicken broth, milk, half-and-half and and yogurt and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.

5. Meanwhile, place the bread slices on a sheet pan and coat with cooking spray. Bake for 5 minutes. Rub with garlic and sprinkle with cheese and bake for 5 minutes longer.




6. Season the soup with salt, pepper and sugar. Ladle into bowls and top with 2-3 cheesy croutons.


Cream of Celery Soup with Garlic Cheddar Croutons
Serves 6

All you need:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large yellow onion, finely chopped
6 large stalks celery, finely chopped
1 large carrot, peeled and finely chopped
2 garlic cloves, minced
1/3 cup flour
2 cups reduced sodium chicken broth
1 cup whole milk
1/2 cup half-and-half
1/2 cup plain Greek yogurt
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Pinch sugar

Croutons
1/2 whole grain baguette, sliced
1 garlic clove, peeled
1/2 cup shredded cheddar cheese (I used a combination of yellow and white cheddar)
Non-stick cooking spray

All you do:
1. Preheat oven to 400.
2. Heat olive oil and butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, celery, carrot and garlic and cook until soft, about 5 minutes.
3. Add the flour and cook for 1 minute.
4. Add the chicken broth, milk, half-and-half and and yogurt and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.
5. Meanwhile, place the bread slices on a sheet pan and coat with cooking spray. Bake for 5 minutes. Rub with garlic and sprinkle with cheese and bake for 5 minutes longer.
6. Season the soup with salt, pepper and sugar. Ladle into bowls and top with 2-3 cheesy croutons.

5 comments:

  1. Any substitution suggestions for the yogurt, or just leave it out? Yeah, the allergy thing (again) :-)

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  2. The boys were just commenting yesterday that they miss you :)

    I've got to figure out something to refill the freezer soonish :)

    And as a heads up, the Beef Pineapple Teriyaki didn't turn out well, I suspect due to using the slow cooker function on my InstantPot. I need to research that a bit more.

    ReplyDelete
  3. Glad you enjoyed!! Soup season is upon us...

    ReplyDelete